Dominica

🇯🇲Jamaica

Ackee and Saltfish

Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.

🇦🇬Antigua and Barbuda

Antiguan Macaroni Pie

Macaroni Pie

Baked macaroni and cheese, the standard side dish of Antigua; elbow macaroni baked with cheese, milk, and eggs; different from the usual macaroni as it is served cold and sliced; a staple of Sunday lunch and local restaurants; the macaroni pie of Antigua; a Caribbean comfort food.

🇦🇬Antigua and Barbuda

Antiguan Pepper Sauce

Pepper Sauce

Hot pepper sauce made from scotch bonnet peppers, onions, garlic, vinegar, and local spices; a staple condiment on every Antiguan table; used on everything from fish to fungee; a fiery, flavourful sauce; the pepper sauce of Antigua; the heat of the island; a versatile condiment.

🇦🇬Antigua and Barbuda

Antiguan Provisions

Provisions

Boiled root vegetables and starchy staples of Antigua; includes potatoes, yams, sweet potatoes, eddo, and green bananas; most meals include provisions as a side; served with stewed meats, fish, or saltfish; the provisions of Antigua; the carbohydrate base of island cuisine.

🇦🇬Antigua and Barbuda

Antiguan Saltfish

Saltfish

Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.

🇦🇬Antigua and Barbuda

Antiguan Seasoned Rice

Seasoned Rice

One-pot rice cooked with pigeon peas, meat, and island seasoning until every grain is savoury; Antigua's everyday rice dish and a cookout staple

🇦🇬Antigua and Barbuda

Antiguan Sorrel

Sorrel

A ruby hibiscus drink steeped with warming spices and citrus, sweetened and served cold in Antigua and Barbuda, especially through the Christmas season.

🇦🇬Antigua and Barbuda

Antiguan Souse

Souse

Spicy soup made with pigs' feet, knuckles, and tails with many onions; a popular Carnival snack sold by vendors on the side of the road; pickled in lime juice with cucumbers and hot peppers; a traditional Antiguan street food; the souse of Antigua; a festive and communal dish.

🇦🇬Antigua and Barbuda

Antiguan Sweet Dumpling

Ducana

Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale

🇧🇧Barbados

Bajan Fish Cakes

Fish cakes

Salt cod flaked into a seasoned batter with herbs and hot pepper, dropped by the spoonful into hot oil and sold hot by the bag.

🇧🇧Barbados

Bajan Macaroni Pie

Macaroni pie

Macaroni baked with cheddar, mustard, onion and a whisked egg custard until it sets firm enough to be cut in squares and served as a side.

🇧🇧Barbados

Bajan Pepper Sauce

Scotch bonnets blended with mustard, turmeric, onion and vinegar into a thick yellow sauce that sits on every table on the island.

🇧🇧Barbados

Bakes

Rounds of sweet or plain dough fried until golden and puffed, eaten at breakfast with fish cakes or cheese.

🇩🇲Dominica

Bakes and Saltfish

The classic Dominican breakfast or quick lunch; bakes are fried dumplings of flour and water, served alongside saltfish (salted cod, rehydrated and sauteed with onions, peppers, and tomatoes); cheap, filling, and ubiquitous in markets and at street stalls; the bakes and saltfish of Dominica; a standard Dominican breakfast; a Caribbean classic.

🇧🇧Barbados

Black Cake

A dark, rum-soaked fruitcake of dried fruit, brown sugar and spices, the traditional Christmas cake of Guyana and the Caribbean.

🇹🇹Trinidad and Tobago

Carib

Pale lager brewed in Trinidad since 1950 and the default beer of Carnival and of every lime.

🇧🇸Bahamas

Cassava Bread

Grated cassava pressed of its liquid and baked into a flat, dense bread — the oldest bread on the islands.

🇬🇾Guyana

Cassava Bread

Bitter cassava grated, pressed dry in a woven matapee and baked on a griddle into a large, flat, hard disc.

🇩🇲Dominica

Chatou Water

A traditional Dominican soup made from octopus (chatou in Creole); simmered with coconut milk, ground provisions, dumplings, and local seasonings; a rich, flavourful seafood stew; reflects the French Creole influence on the island; the chatou water of Dominica; a distinctive octopus stew; a coastal specialty.

🇩🇲Dominica

Cocoa Tea

Hand-rolled cocoa balls grated into boiling water with bay leaf, cinnamon and milk and sweetened heavily.

🇩🇲Dominica

Codfish Sancoche

A traditional Dominican dish of salted codfish cooked with coconut milk, breadfruit, dumplings, and ground provisions; a hearty, one-pot Creole stew; reflects the African and French influences on the island; the codfish sancoche of Dominica; a rich, coconutty fish stew; a rural Dominican specialty.

🇧🇸Bahamas

Conch Fritters

Minced conch folded into a peppery batter with onion and sweet pepper and dropped in oil as golf-ball fritters.

🇧🇸Bahamas

Conch Salad

Raw conch knocked out of the shell and diced at the stall with onion, sweet pepper, tomato, lime and sour orange, then eaten from the cup within minutes.

🇯🇲Jamaica

Cornmeal Porridge

Cog

A creamy Jamaican breakfast porridge of fine cornmeal simmered with milk, condensed milk, nutmeg, cinnamon, vanilla and bay leaf, a comforting morning staple.

🇧🇧Barbados

Cou-Cou

Cornmeal cooked with sliced okra and okra water, beaten hard with a wooden cou-cou stick until glossy and smooth, then shaped in a buttered bowl.

🇩🇲Dominica

Crab Back

Heritage dish featuring spiced land crab meat served in its own shell; red or black crab meat seasoned with onions, garlic, peppers, herbs, and breadcrumbs, then baked in the shell; a prized delicacy, especially during crab season; common at Independence festivities and in the Kalinago Territory; the crab back of Dominica; a traditional Creole specialty; a celebration of the island's land crabs.

🇧🇸Bahamas

Cracked Conch

Conch pounded flat with a mallet, dipped in seasoned batter and fried, served with peas and rice and a wedge of lime.

🇯🇲Jamaica

Curry Goat

Goat on the bone browned with Jamaican curry powder, scotch bonnet, pimento and thyme, then stewed until the meat falls off and the sauce thickens.

🇩🇲Dominica

Dasheen Balls

A Dominica street snack of mashed dasheen (taro) seasoned and rolled into balls, then deep-fried until crisp and golden.

🇬🇾Guyana

Dhalpuri Roti

Dhalpuri

Flatbread stuffed with a dry, seasoned ground split-pea filling before rolling, so the pea layer is sealed inside.

🇩🇲Dominica

Dominican Black Pudding

Black Pudding

Blood sausage made with pig's blood, sweet potato, and herbs; sold at the Roseau market upper floor; a traditional Dominican snack; a popular breakfast item; the black pudding of Dominica; a Creole street food; a bold, savoury snack.

🇩🇲Dominica

Dominican Bouyon

Bouyon

A hearty Dominican one-pot soup of meat or fish, ground provisions, vegetables, and dumplings, simmered with herbs and peppers until the broth is deeply savory.

🇩🇲Dominica

Dominican Callaloo Soup

Callaloo Soup

The national dish of Dominica since 2013; a thick, creamy green soup from dasheen (taro) leaves, coconut milk, okra, garlic, and Scotch bonnet; often enriched with crab, salted meat, or smoked fish; combined with yams, peppers, onions, green bananas, and cornmeal dumplings; the Dominican version is spicy; a hearty representation of Dominican Creole cuisine.

🇩🇲Dominica

Dominican Cassava Bread

Cassava Bread

Traditional bread made from cassava; a staple of the Kalinago, the island's Indigenous people; the use of root crops like cassava formed the base of what would become national staples; dishes like cassava bread and farine were common; the cassava bread of Dominica; a link to the island's Indigenous heritage; a rustic, gluten-free flatbread.

🇩🇲Dominica

Dominican Curried Goat

Curried Goat

Goat meat curried with local spices, onions, and potatoes; a popular dish in Dominica; reflects the East Indian influence on the island's cuisine; served with roti or rice; the curried goat of Dominica; a Caribbean-Indian fusion; a hearty, spicy main dish.

🇩🇲Dominica

Dominican Fish Broth

Fish Broth

A clear, peppery broth with chunks of fresh-caught fish, root vegetables, plantain, and herbs; common at lunch in Roseau and Portsmouth markets; a powerfully seasoned, restorative soup; excellent for hangovers or a midday boost; similar to bouillabaisse; the fish broth of Dominica; a spicy, clear fish soup; a market staple.